The microbiology of low-salt fermented fish products
Summaries (En)
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Main Authors: | , , , , |
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Format: | Texto biblioteca |
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Published: |
Bangkok (Thailand) FAO
Sep
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Subjects: | FISH, FISH PROCESSING, FERMENTATION, BIOTECHNOLOGY, BRINING, FOOD SAFETY, SALMONELLA, ESCHERICHIA COLI, STAPHYLOCOCCUS AUREUS, CLOSTRIDIUM BOTULINUM, POISSON (ALIMENT), TRAITEMENT DU POISSON, BIOTECHNOLOGIE, SALAGE, INNOCUITE DES PRODUITS ALIMENTAIRES, PESCADO, ELABORACION DEL PESCADO, FERMENTACION, BIOTECNOLOGIA, SALAZON, INOCUIDAD ALIMENTARIA, |
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Summary: | Summaries (En) |
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